1. Place the chicken in a saucepan, snugly fitting the pieces together. Add the remaining ingredients. Just barely cover with water. Bring the water to a boil and remove any scum that rises to the surface. Cover and reduce the heat. Simmer 5 minutes.

2. Let the mixture stand at least 30 minutes. Remove the fat and vegetables before using. (To easily remove the fat, refrigerate the broth and chicken until the fat hardens, then lift off.) Serve the chicken warm, with a bit of the juices, or shred into other dishes. Reserve the broth for soup, stew, or wherever a seasoned chicken stock is called for.